Mocha Mint Chip Cupcakes Recipe

Name: Mocha Mint Chip Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tbsp instant coffee granules; 1/3 cup just-boiled water; 1/2 cup (1 stick) butter, softened; 2/3 cup sugar; 2 large eggs; 2/3 cup self-rising flour; 2 tbsp cocoa powder; 1/3 cup milk; 5 1/2 oz chocolate peppermint bark; None None For the Chocolate-Peppermint Buttercream Frosting; 1/2 cup (1 stick) softened butter; 1/2 tsp peppermint extract; 1/3 cup confectioners' sugar, sifted; 1/3 cup cocoa powder, sifted; 2 tbsp milk

Servings: persons

1/2 tbsp instant coffee granules
1/3 cup just-boiled water
1/2 cup (1 stick) butter, softened
2/3 cup sugar
2 large eggs
2/3 cup self-rising flour
2 tbsp cocoa powder
1/3 cup milk
5 1/2 oz chocolate peppermint bark
None None For the Chocolate-Peppermint Buttercream Frosting
1/2 cup (1 stick) softened butter
1/2 tsp peppermint extract
1/3 cup confectioners' sugar, sifted
1/3 cup cocoa powder, sifted
2 tbsp milk

1
Preheat oven to 325u00b0F . Line a 12-cup muffin pan with paper liners.
2
In a small bowl, dissolve the instant coffee in the water. Cool.
3
In another bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4
Sift the flour and cocoa together into a bowl. Fold into the creamed mixture alternately with combined milk and coffee, beginning and ending with flour. Fold the 2/3 of the chopped peppermint bars through. Spoon into the liners until 2/3 full.
5
Bake for 20-25 mins, until risen and springy to the touch. Transfer to a wire rack to cool completely.
6
To make the buttercream: In small bowl, using an electric mixer, beat butter until pale and creamy. Beat in peppermint extract. Add combined confectioners' sugar and cocoa, then milk, beating until smooth.
7
Spread the cooled cupcakes with the buttercream. Sprinkle with remaining peppermint candy. Store in an airtight container.

1185

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 tbsp instant coffee granules, 1/3 cup just-boiled water, 1/2 cup (1 stick) butter, softened, 2/3 cup sugar, and more.

Yes, Mocha Mint Chip Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Mint Chip Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions